Grilled Eggplant and Hummus Wrap Recipe
Serves: 4 wraps
  • 4 naans or other thick flatbread
  • 1 med-large Italian eggplant, cut into ½ inch wide strips lengthwise (optional: peel your eggplant before cutting)
  • 1 zucchini, cut into ¼ inch wide strips lengthwise
  • 8-10 white mushrooms, whole
  • 2 red peppers, whole
  • 3-4 T oil (coconut oil and avocado oil are great for high-heat grilling!)
  • 1.5 t oregano
  • 1.5 t black pepper
  • ½ c hummus
  1. Salt the eggplant and allow it to sit for 30 minutes.
  2. After 30 minutes, wipe the water and salt from the top of the eggplant with a napkin.
  3. Toss all vegetables in oil and then lay flat.
  4. Sprinkle with oregano and black pepper.
  5. Grill or barbecue all vegetables until they are cooked through and have a bit of char to them.
  6. Slice mushrooms and peel and slice red peppers.
  7. Warm naan up slightly on a skillet and then spread 1-2 T of hummus down the middle. On top of this, layer one piece of eggplant, 1 piece of zucchini, mushrooms, and red peppers.
  8. Wrap the naan, using a toothpick to secure if necessary.
Recipe by Scratch Mommy at